Job Description

Job PurposeManages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.Key Performance Areas

• In collaboration with the Executive Sous Chef, develop outlet objectives and, deliverables in line with the culinary strategy.
• Facilitate the communication and implementation of culinary deliverables for the outlet.
• Provide clear delegation of authority and accountability for deliverables.
• Manage and allocate people and operational resources.
• Communicate plans relative to promotions and strategies to relevant staff and, stakeholders within the unit.
• Put in place staff scheduling and duty allocations to ensure coverage.
• Manage the preparation of mise-en-place.
• Complete opening and closing checklists.
• Interact and be present on the floor during service to ensure food quality and, presentation in line with standards.
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet.
• Report and resolve any issues experienced.
• Monitor the cleanliness and hygiene of the kitchen before, during and after service.
• Keep up to date with regards food products, trends, and cooking methodologies, enquired to deliver menus.
• Monitor products and pricing within the outlet.
• Make recommendations of improvements to the product / menu offering
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern.
• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene, and environmental elements in the outlet.
• Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet.
• Investigate variances / discrepancies and take necessary action to correct.
• Monitor Culinary standards and processes.
• Control waste for the outlet, Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these.
• Collaborate with the Executive Sous Chef to complete the planning for the Budget and, forecasts for the outlet.
• Motivate and manage Capex requirements for the outlet, authorise spend in line with budget.
• Monitor food costs (purchases related to revenue) Food recipe All menu item food recipes to be documented, updated, and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Produce a 10-day / 20-day and monthly food cost report.
• Monitor departmental leave liability.
• Manage staff conditions of employment, e.g., attendance, absenteeism, leave, adherence to policies and procedures.
• Identification of employee training needs.
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet.
• Manage employee relations within the department.

Education3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level, Membership with South African Chefs Association and other relevant culinary accreditation.Experience5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie.Skills and Knowledge

• Ability to work shifts that meet operational requirements.
• Food Costing, Culinary Product Knowledge
• Technical Competencies: Food Costing, Culinary Product Knowledge Kitchen Operational Management, Labour legislation
• Environmental and sustainability standards
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements
• Mobility and ability to move around as per job requirements (including with the use of aids) Physically able to move operating equipment
• Have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements
• Proficient Computer skills, Coaching, Menu engineering, cooking methodology, Behavioural Competencies: Decision-making use of initiative
• Learning training; coaching; staying abreast of industry developments Implementing and coordinating organising people; non-people resources Numeracy and calculation skills
• Analysing and diagnosing numerical information; Demonstrated ability to make use of intermediate computer skills trends in data Problem-solving
• Making fine judgements through the senses: colour, taste, texture.
• Kitchen Operational Management
• Labour legislation, Environmental and sustainability standards, Proficient Computer skills, Menu engineering, cooking.

EquityPreference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.

Sun International